Evilo Blog

Flavors of the Week 0

It’s a new week, and that means new featured flavors! This week we’re focusing on Fall flavors. We think you’ll love these pairings. We've included some easy and delicious recipes to get you started with these pairings.

Spiced Pear

A delicious pairing of cinnamon EVOO and pear white balsamic vinegar. Try this with roasted sweet potatoes, butternut or acorn squash. It’s also delicious over baked pears.

Spiced Pear Granola
(makes 4 cups)

1 cup whole almonds, divided
3 cups old-fashioned oats
1/2 teaspoon fleur de sel
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup cinnamon EVOO
1/3 cup honey
3 tablespoons pear white balsamic vinegar

1. Preheat oven to 350ºF.
2. In a small bowl, combine salt, ginger, cloves, EVOO, honey and vinegar. Stir with a whisk until combined.
3. Place half the almonds in a food processor and pulse until they are very finely chopped. Pour them into a large bowl.
4. Place the rest of the almonds in the food process and chop coarsely. Add them to the same bowl.
5. Add the oats to the almonds and combine. Pour the spice and oil mixture over the almonds and oats. Stir until well-coated.
6. Pour the granola onto a baking sheet lined with a silicone baking sheet or parchment. Spread evenly.
7. Bake for 5 minutes, stir and spread out evenly. Bake for another 5 minutes, or until golden brown around the edges.
8. Remove from oven and pour onto a piece of wax paper to cool. Spread into a thin layer (about 1/2-inch thick). Once cool, break into clusters and store in an airtight container.



Sweet and Sassy

Get saucy with honey ginger white balsamic vinegar and garlic EVOO. It’s a perfect marinade for chicken and tastes great basted on ribs.

Honey Ginger and Garlic Chicken Stir-Fry


1 tablespoon soy sauce
1/2 cup honey ginger white balsamic vinegar, divided
1 pound chicken breast, sliced into small pieces
2 tablespoons garlic EVOO
1 onion, halved and sliced
1 red bell pepper, seeded, quartered, and sliced
1 yellow bell pepper, seeded, quartered, and sliced
1 orange bell pepper, seeded, quartered, and sliced
2 cups broccoli florets
Fleur de sel and pepper, to taste

1. In medium bowl, toss chicken with soy sauce and 2 tablespoons vinegar. Marinate at room temperature for 15 minutes.
2. Heat 1 tablespoon garlic EVOO in a large wok or skillet or high heat. Add onion and bell peppers. Cook for 4 to 5 minutes. Add broccoli and cook another 2 minutes. Transfer vegetables to a plate.
3. Reheat skillet and add remaining garlic EVOO. Add the chicken and stir fry for about 4 minutes, or until chicken is cooked through.
4. Add remaining vinegar and return vegetables to the pan. Toss to heat. Season with salt and pepper, as desired. Serve with rice.

Sticky Bun

Tastes just like a gooey pecan sticky bun, this combination mixes pecan praline dark balsamic vinegar and butter-infused EVOO. You’ll love it with fish, shrimp, or chicken or drizzled over grilled peaches.

Pecan Praline Glazed Carrots

1 (16-ounce) bag of baby carrots
1 tablespoon butter-infused EVOO
2 tablespoons pecan praline dark balsamic vinegar
1/4 cup chopped pecans
fleur de sel and black pepper, to taste

1. Preheat oven to 400ºF.
2. Spray a roasting pan with nonstick cooking spray.
3. In a large bowl, toss baby carrots with EVOO. Add vinegar and stir until evenly coated.
4. Pour carrots onto the roasting pan and spread evenly in a single layer.
5. Roast for about 15 minutes.
6. Remove from oven. In a large bowl, toss carrots with chopped pecans and stir well. Add salt and pepper to taste.
7. Return to oven for 5 minutes. Remove, and drizzle with vinegar. Serve warm.

Fig and Rosemary

Combines a slightly sweet fig dark balsamic vinegar and herbal rosemary EVOO. Makes a delightful salad dressing and a heavenly marinade for pork chops or pork tenderloin.

Fig and Rosemary Pork Chops

2 pork chops
2 tablespoons Rosemary EVOO
3 tablespoons Fig Dark Balsamic Vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

1. In a small bowl, mix oil, vinegar, salt, and pepper with a whisk.
2. Place pork chops in a small baking dish and add oil and vinegar mixture. Turn pork
chops to make sure they are thoroughly coated. Cover with plastic wrap and place in
refrigerator for at least one hour. Turn a couple times while marinating.
3. Preheat oven to 425º F.
4. Remove plastic wrap from baking dish and bake pork chops for 45 minutes, or until
done. Start checking chops after 25 minutes to prevent overcooking.

Friday Favorites 9/16/16 0

It’s been a beautiful week in Hot Springs, and we are looking forward to a great weekend. While there is a chance of rain, there’s still lots of fun to be had. Here’s what we are loving today:


Garland County Fair: The fair wraps up on Saturday with a demolition derby and lots of kids events including a kid’s cookie contest.
Local Cuisine! A Culinary Pairing Event: Reservations are required for this event at the beautiful Garvan Woodland Gardens. Features food from local providers JV Farms of Bismarck, Kent Walker Artisan Cheese of Little Rock, and Superior Bathhouse Brewery of Hot Springs. Sample their delectable foods and beverages and learn more about how local farms and artisans work together.

Speaking of local providers, we LOVE What’s Cookin’ Tropical Chicken Salad or Cheeseball. What’s Cookin’ is located in Hot Springs and offers delicious and easy to prepare mixes for appetizers, soups, breads, desserts, and more. At EvilO we offer a variety of their dips and appetizer mixes. Prepare this one as a cheeseball and drizzle it with some of our Coconut White Balsamic. Delicious!!




Enjoy YOUR weekend!

8 Marinades for Your Weekend Tailgating 0

Whether you’re cheering on the Razorbacks, the Red Wolves, the Tigers, or anyone else, we have 8 delicious marinades to enjoy this weekend.


Garlic Dark Balsamic Vinegar + Rosemary EVOO + Meyer Lemon EVOO

Serrano Chile Honey Vinegar + Blood Orange EVOO + fresh thyme

Honey Ginger White Balsamic Vinegar + Garlic EVOO + scallions + soy sauce

8 Star Dark Balsamic Vinegar + Garlic EVOO + brown sugar + soy sauce

Garlic Dark Balsamic Vinegar + Tuscan Herb EVOO + salt + pepper

Serrano Chile Honey Vinegar + Persian Lime EVOO + salt + pepper

Pineapple White Balsamic Vinegar + Honey Ginger White Balsamic Vinegar + Garlic EVOO + cloves + soy sauce

Garlic Cilantro Dark Balsamic Vinegar + Jalapeño EVOO + cumin + salt + pepper


What are your favorite marinades using EvilO oils and vinegars??

Get Cooking with Himalayan Salt Blocks 4

You have probably enjoyed Himalayan Salt sprinkled on your food. But have you ever tried cooking or serving food on a Himalayan Salt Plate? If not, hold onto your fork, you are in for a serious treat.

What is a Himalayan Salt Plate?

Himalayan salt is rock salt that comes from the Punjab region of Pakistan. It consists mainly of sodium chloride and over 80 trace minerals and elements. The characteristic pink color comes from iron oxide. Himalayan salt blocks are large slabs of the salt.

OK, So What is so Special About Them?

Due to their low porosity and moisture content, Himalayan salt plates can be both heated and cooled to extreme temperatures. They also hold that temperature for an extended period of time. Their crystalline structure produces an even distribution of temperature, which allows foods to be cooked or cooled evenly.

Don’t worry about your food tasting like a salt lick. Again, due to the low porosity and moisture content, the block imparts only a moderate saltiness which is more complex and flavorful than table salt.

Lastly, Himalayan salt plates are naturally anti-microbial.

How do I use It?

You can both cook and chill foods on a Himalayan Salt Plate. You can also use them to hold foods at temperature and to serve foods. When cooking, it is important to slowly heat your Himalayan salt plate. This helps prevent cracking.

You can also chill foods and use your salt plate to serve cold appetizers. In fact, foods cure through contact with the salt (like sashimi or other raw foods). Simply leave your plate in the freezer or refrigerator for a few hours.

How do I Take Care of It?

Follow these tips to get the most out of your Himalayan Salt Plate:

— Designate a top and bottom side.
— Use a sturdy rack for transport and high heat resistant gloves when handling a heated salt plate.
— Do not oil the block. Oil can work its way into cracks or fissures and become rancid or even catch fire when heated.
— To clean your block, let it come to room temperature, then use a sponge or scrubber with a small amount of water. Pat it dry and let it sit out for several hours for any moisture to evaporate.
— Never use soap.
— Let your salt plate rest for at least 24 hours before heating it again.

At EvilO, we have Himalayan Salt Cooking Plates and Serving Trays from The Spice Lab. Come down and get one for yourself!

Recipes

Watermelon and Feta on a Salt Block

(by Mark Bitterman)

1 (8 by 12 by 2-inch) salt block platter
4 (1/2-inch-thick) quarter slices large watermelon, rinds removed
3 ounces feta, crumbled
6 fresh mint leaves, slivered


1. Chill the salt block platter in the refrigerator for at least two hours.
2. Arrange the melon slices on the block, slightly overlapping - the more the overlap, the less salt imparted to the melon. Scatter the feta and mint leaves on top. Serve immediately. For added pop, allow the dish to stand 20 minutes before serving.


Salt Block Asparagus
(adapted from Simple Healthy Kitchen)

1 pound fresh asparagus
1 tablespoon Garlic Mushroom EVOO
Black pepper, to taste
1 salt block

1.  Place the salt block in the oven, then heat oven to 400F.
2.  Coat the asparagus with olive oil and black pepper.
3.  When oven reaches 400F, place the asparagus on the salt block.
4.  Cook for ~10 minutes, turn over at 5 minutes.


Baked Salmon on Himalayan Salt Block
(adapted from b-Metro)

6 tablespoons Tuscan Herb EVOO
juice of 1 lemon
3 shallots, halved
2 cloves garlic
1 teaspoon black pepper
1.5 pounds salmon, cut into 2 pieces

1.  Place olive oil, lemon juice, shallots, garlic, and black pepper in food processor. Process until smooth.
2.  Marinate salmon in the olive oil mixture for 1 hour in the refrigerator.
3.  Place salt block in oven, then heat oven to 400F.
4.  When oven reaches 400F, place salmon on salt block. Cook for 7-10 minutes on each side.

Say Hello to Avocado Oil 0

Did you know that in addition to our heavenly olive oils, we also carry avocado oil? It tastes great, offers health benefits, and makes a great cooking oil.

Our avocado oil comes from avocados grown in the United States, Mexico, Spain, and Africa. The oil is extracted by pure expeller pressing of the pulp from ripe avocados. The pressed oil is green to reddish brown in color. It is then refined to decrease the amount of free fatty acids and give the oil a neutral flavor and color. The resulting oil tastes smooth and acts an ideal carrier for other flavors.

Health Benefits

The health benefits of avocado oil are mainly due to the high content of monounsaturated fats, specifically oleic acid. One tablespoon of avocado oil contains 10 grams of monounsaturated fat, 1.9 grams of polyunsaturated fat, and 1.6 grams of saturated fat (14 gm total fat). Monounsaturated fats have been shown to promote healthy cholesterol levels.

Avocado oil is also a good source of vitamin E and lutein. Lutein is an antioxidant important for healthy eyes. Studies show that another extract from avocados, unsaponifiables, may reduce pain and stiffness from osteoarthritis and prevent gum disease. Also, avocado oil increases the absorption of carotenoids.

Great for Cooking

Monounsaturated fats also help protect avocado oil from breakdown when heated. Therefore, avocado oil has an unusually high smoke point, which makes it perfect for baking, stir fries, deep frying, searing, BBQ, roasting, and sautéing. Smoke point is the temperature at which a bluish smoke becomes clearly visible when an oil is heated. This is the limit at which it can be used. The smoke point for avocado oil is ~480º F for unrefined oil and up to 520º F for refined avocado oil.

Easy to Use

The neutral, yet rich taste of avocado oil make it easy to add to almost any dish. Here are a few ways to use it:

— add to smoothies
— use in salad dressings
— use in marinades
— for baking
— to make homemade mayonnaise
— for roasting vegetables
— drizzled over hummus, pizza, popcorn, or toast
— for dipping crusty bread

Try these two easy recipes to get started with avocado oil. We know you’re going to love it.

Quick and Easy Mayonnaise

1 large egg yolk
1/4 teaspoon salt
1 1/2 teaspoons fresh lemon juice
3/4 cup avocado oil

Mix egg yolk, salt, and lemon juice in a bowl. Slowly add avocado oil while whisking. Continue to whisk until desired consistency.


Avocado Salsa

2 avocados, chopped
2 tomatoes, finely chopped
1 red onion, finely chopped
1 jalapeno, minced
6 tablespoons fresh lime juice
1 tablespoon avocado oil
1 1/2 teaspoons sea salt

Combine all the ingredients in a large bowl. Can be made up to four hours in advance. Chill in refrigerator until serving.


What are your favorite ways to use avocado oil?

Friday Favorites 9/9/16 0

The calendar may say September, but the temperatures are still in the 90s. Whether you are spending your weekend on the lake or binging on college and NFL football, we hope you have a great time. Here’s what is on our radar this weekend:

11th Annual Hot Springs Bike Rally: Welcome bikers to the largest bike rally in Central Arkansas. Events include a vendor mall, poker run, parade, and performances by Mustang Sally and Joe Nichols.

The Spice Lab’s Himalayan Salt Cooking Plate and Serving Tray: These are perfect for your game day snacks and appetizers. Heat or cool them, they hold the temperature for quite awhile and keep your snacks at the appropriate temperature and give them the perfect amount of flavor. Come on down to the store and check them out! We’ll talk more about them in an upcoming post.

Sales!!: Who doesn’t love a sale? At EvilO we just reduced the price on a few items, while supplies last.
— 500 ml Bottles of oils and vinegars: Get 20% off on 500 ml bottles of Australian Barnea and Cinnamon EVOO and Pistachio, Lavender, Mocha Almond Fudge, Espresso, Vanilla, Maple and Lemongrass Mint Dark Balsamic Vinegars.
— Discontinued flavors of oils and vinegars in 200 ml bottles: Get 10% off on Australian Barnea and Cinnamon EVOO; Orange and Pumpkin Pie Spice White Balsamic Vinegars; and Chocolate Dark Balsamic Vinegar.


Have a great weekend!!